Raspberry Chocolate Tart

Happy Valentine’s Day! 

This treat is for all chocolate lovers. The tart is elegant and a bit buttery, with a creamy dark chocolate ganache and subtle flavor of fresh raspberries. You cannot ask for anything more for Valentine’s Day to share with a loved one. Served with a little sweet sec or demi-sec champagne, this raspberry chocolate tart will shine splendidly.



Chocolate Raspberry Tart

Serves 8-10

6 tablespoons unsweetened cocoa powder, sifted
1 stick (4 ounces or 110 g) unsalted butter, cut into small pieces
6 tablespoons (75 g) granulated sugar
1/8 teaspoon salt
1 ½ cups cake flour
10 ounces (280 g) semisweet or bittersweet chocolate
¾ cup heavy cream
3 cups fresh raspberries
2-3 tablespoons confectioners sugar

Preheat the oven to 370°F. Grease and dust the tart pan with flour.
Using a food processor (or large mixing bowl with dough cutter), combine the butter, sugar and salt until creamy. Add the cocoa and mix until smooth. Add the flour and pulse until crumbly. Gather and flatten the dough and wrap with plastic. Refrigerate at least 30 minutes.

Remove the dough from refrigerator and roll out between 2 pieces of plastic wrap. Remove the top sheet of plastic wrap and then invert the dough into prepared tart pan with removable bottom. Trim excess dough and peel off remaining plastic wrap. Refrigerate at least 30 minutes. Prick the bottom of the tart shell with a fork. Place the pan into the oven and bake about 15 minutes. Cool completely in the pan over a wire rack.

In a medium-sized saucepan over medium heat, bring the cream to a boil. Remove from heat and add the chocolate. Let sit about 30 seconds until chocolate melts, then whisk gently to combine until smooth. Cool to room temperature and pour into the tart shell. Refrigerate at least 30 minutes or until filling is firm. Carefully remove from the pan and place on a serving platter. Arrange raspberries decoratively on top of the chocolate filling.

Dust with confectioners sugar before serving.

Suggestion: Enjoy this tart served with well-chilled rosé wine or sparkling wine such as Cremant-de-Loire rosé.




Popular posts from this blog